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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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âChicken fingers, sausage slices, pretzels and more take on a German Oktoberfest flavor when dunked in this sweet and tangy fondue.ââDarlene Brenden, Salem, Oregon Ingredients:
1/2 cup sugar |
4 teaspoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1 cup half-and-half cream, divided |
1/4 cup dijon mustard |
1 egg yolk, beaten |
1/3 cup cider vinegar |
pretzels or cubed rye bread |
Directions:
1. In a small heavy saucepan, combine the sugar, flour and salt. Stir in 3/4 cup cream and mustard until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2. Remove from the heat. Combine egg yolk and remaining cream. Stir a small amount of hot mixture into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vinegar. Keep warm. Serve with pretzels. Yield: 1-1/2 cups.
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